Raw Asparagus Salad

Enjoy the best of spring with this refreshing raw asparagus salad featuring Pecorino cheese, walnuts, and a zesty lemon miso vinaigrette. Light, flavorful and perfect for the season!

Raw Asparagus Salad with Pecorino and Lemon Miso Vinaigrette: A Springtime Essential

Nothing says spring like the arrival of asparagus—the tender, crisp stalks are a long-anticipated treat after the long winter months. As soon as I spot them at the market, I’m sure to grab a bunch or two, because fresh, seasonal asparagus doesn’t last long.

While asparagus can be delicious blanched, sautéed, or grilled (check out these recipes for Cold Asparagus Salad, Sautéed Asparagus with Snow Peas, Lemon, and Dill, and Grilled Lemon Poppy Seed Asparagus), there’s another way to enjoy asparagus: eating it raw! Fresh, sweet, in-season asparagus is so tender that there’s no need to cook it at all. This raw asparagus salad is an easy and vibrant way to enjoy one of the season’s best vegetables. It features thin slices of asparagus paired with the salty richness of Pecorino and crunchy walnuts, all tied together by a zesty lemon miso vinaigrette. Whether you're hosting a spring get-together or simply craving a light and flavorful lunch, this salad will be a springtime favorite.

Why Raw Asparagus?

Raw asparagus may sound unconventional, but its crisp texture and fresh, slightly grassy flavor make it an ideal choice for salads. When paired with a tangy dressing and a rich, salty element like Pecorino cheese, it becomes a delightfully fresh and simple way to enjoy asparagus. The natural sweetness of asparagus shines against the acidity of lemon, while the addition of Pecorino brings depth with its sharp, nutty flavor and satisfying creaminess. Topped off with a lemon miso vinaigrette, this salad harmonizes bright, tangy, and rich flavors in each bite.

Here’s what you’ll need:

Ingredient Notes

(For a full list of ingredients and detailed directions, see the recipe card at the bottom of the post.)

• Asparagus: Choose young, tender asparagus for the best texture and flavor. Look for stalks with tightly closed tips.
• Miso: White miso is mild and slightly sweet, making it the perfect base for the vinaigrette. It adds a salty, umami richness that balances the grassy flavor of raw asparagus.
• Lemon: Fresh lemon juice and zest bring essential acidity and brightness to the vinaigrette, tying all the flavors together.
• Olive Oil: Extra virgin olive oil adds richness and smoothness to the dressing, balancing the acidity of the lemon.
• Parsley: Fresh parsley adds a burst of fresh flavor and color to the salad.
• Pecorino: This salty, nutty sheep's milk cheese adds complexity and depth to the dish. Shaved or grated, it complements the fresh asparagus beautifully.
• Walnuts: Chopped walnuts provide crunch and a subtle, nutty flavor that enhances the overall texture of the salad.

How to Make a Raw Asparagus Salad

(Here are the basic steps with helpful tips. Full directions can be found in the recipe card below.)

1. Prepare the asparagus: Trim off the tough, woody ends of the asparagus. Slice the stalks very thinly on the diagonal using a sharp knife (or, for an elegant touch, use a vegetable peeler to create thin ribbons for a shaved asparagus salad).
2. Make the vinaigrette: In a large bowl, whisk together the white miso paste, lemon juice, and lemon zest until the miso is fully dissolved. Gradually whisk in the olive oil until the vinaigrette is smooth and emulsified. Season with salt and pepper.
3. Assemble the salad: Add the prepared asparagus and parsley to the bowl with the vinaigrette. Toss to combine, ensuring the asparagus is evenly coated. Top the salad with shaved or grated Pecorino and sprinkle with chopped walnuts for extra texture.
4. Serve and enjoy!

Variations & Substitutions

1. Cheese Alternatives: If Pecorino isn't your favorite, consider substituting it with Parmesan or even Manchego. For a dairy-free option, try a vegan Parmesan.
2. Nuts and Seeds: While walnuts add a nice nutty flavor and crunch, you can swap them with other nuts or seeds. Sliced almonds, sunflower seeds or hazelnuts all work wonderfully.
3. Leafy Greens: If you'd like to bulk up the salad, consider adding some arugula or spinach for added leafy greens.

The vibrant, zesty flavors of this raw asparagus salad will make you rethink cooking asparagus altogether! Whether you're looking for a refreshing side salad or a simple, light lunch, this dish is sure to become a springtime staple. Hurry and grab some fresh asparagus—spring is fleeting, and so is the season for this bright, delicious vegetable!

Don’t forget to pin or save this recipe for later—and tag me if you make it! I’d love to see your version. 🍋🌿

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Yield: 4 Servings

Raw Asparagus Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Enjoy the fresh flavors of spring with this Raw Asparagus Salad, paired with Pecorino cheese, walnuts, and a tangy lemon miso vinaigrette. A light and vibrant dish for any occasion!"

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Ingredients

• One bunch (about1 lb/450g) asparagus
• 1 Tablespoon/15g white miso
• 1 ½ Tablespoons/22ml lemon juice
• 1 teaspoon lemon zest
• 1 small clove of garlic, finely grated
• ¼ teaspoon fine sea salt
• 2 Tablespoons/30ml extra-virgin olive oil
• ¼ cup finely chopped parsley
• 2 ounces/56g pecorino, shaved or grated
• 1 ounce/28g finely chopped walnuts

Instructions

1. Trim off the tough, woody ends of the asparagus (about 2 inches from the bottom). Slice the asparagus very thinly on the diagonal into ½ -inch pieces.
2. In a large bowl, whisk together the white miso paste, lemon juice, lemon zest, garlic and salt until well combined.  Drizzle in the olive oil, and continue whisking until the vinaigrette is smooth and well-emulsified.
3. Place the asparagus and parsley into the bowl and toss lightly to coat evenly with the dressing.
4. Finish the salad by scattering the, chopped walnuts and shaved or grated Pecorino Romano over the top and serve.

Notes

Variations:

1. Substitute Parmesan or Manchego for the Pecorino. For a dairy-free option, try a vegan Parmesan.
2. Swap the walnuts with other nuts or seeds.
3. Consider adding arugula or spinach to bulk up the salad.

Storage:

Salad is best eaten fresh but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian (use a vegetable rennet cheese), Vegan (use a vegan cheese alternative), Egg-Free, Paleo

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Miso Master Organic Mellow White Miso, Gluten-Free, Organic, Non-GMO, Vegan, Kosher, Vegan White Miso Paste, 16 oz tub
• 
  OXO Good Grips Prep Y-Peeler, Silicone
• 
  Deiss PRO Citrus Zester & Cheese Grater — Parmesan Cheese Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits - Razor-Sharp Stainless Steel Blade, Wide, Dishwasher Safe

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 15mgSodium: 477mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 6g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.